CHOCOLATE CREME BRULEE
- 5 large Egg Yolks
- 1/2 cup plus 2 tbsp. Sugar
- 2 cups Whipping Cream
- 1 tbsp. Vanilla
- 2 oz. Bittersweet or semisweet Chocolate, chopped
Preheat oven to 300degrees F.
Whisk yolks and 1/2 cup sugar in medium bowl.
Bring cream to simmer in heavy small saucepan.
Whisk hot cream into yolks.
Whisk in vanilla.
Divide chocolate among four to six custard cups.
Ladle custard over chocolate.
Place cups in baking pan.
Add enough hot water to pan to come halfway up sides of cups.
Bake until custards are just set in center, about 55 minutes.
Remove custard cups from water; cool.
Cover and refrigerate for several hours.
Sprinkle 1?2 tablespoon sugar over each custard.
Broil until sugar caramelizes, about 2 minutes.
Cool and serve.